Description
Worcestershire sauce is a rich, umami-packed condiment made with fermented ingredients like anchovies, tamarind, and spices, originating from Worcestershire, England. Perfect for enhancing marinades, sauces, or as a versatile homemade condiment. Easily paired with grilled meats, stews, soups, or Bloody Mary cocktails.
Ingredients
For the Sauce:
– 1 medium yellow onion, peeled and coarsely chopped
– 3 large garlic cloves, peeled and coarsely chopped
– 1-inch piece ginger, peeled and coarsely chopped
– Zest and juice of 1 small lemon (about 1 tbsp juice)
– 5 large anchovies (in oil), finely chopped
– 1 tbsp anchovy oil (from the anchovy jar)
– ¼ cup tomato paste
– 1¼ cups malt vinegar or apple cider vinegar
– ¾ cup water (plus more as needed)
– ½ cup raisins
– ⅓ cup granulated sugar
– ⅓ cup molasses (not blackstrap)
– ⅓ cup tamarind concentrate
– 1 tbsp celery salt (plus more as needed)
– 1 tsp ground cloves
– ¾ tsp ground black pepper
– ¾ tsp curry powder
– ¼ tsp cayenne pepper (optional)
Instructions
- Peel and coarsely chop onion, garlic, and ginger. Finely grate lemon zest and juice until you have 1 tablespoon juice. Finely chop anchovies.
- Heat anchovy oil in a medium saucepan over medium-high heat until shimmering. Add onion, garlic, and ginger, cooking until caramelized and softened (about 8 minutes).
- Stir in chopped anchovies and tomato paste, cooking for 1 minute until fragrant.
- Add vinegar, water, raisins, sugar, molasses, tamarind concentrate, celery salt, cloves, black pepper, curry powder, and cayenne pepper (if using). Bring to a simmer over medium-low heat and cook, stirring occasionally, for 15 minutes.
- Remove from heat and stir in lemon zest. Let cool for 10 minutes.
- Transfer the sauce to a blender and purée until smooth. Pour through a fine-mesh strainer set over a bowl or jug, pressing with a rubber spatula to extract liquid. Discard solids.
7. Stir in lemon juice and adjust seasoning with additional celery salt if needed. If too thick, whisk in 1–2 tablespoons of water to loosen.
Notes
– Use high-quality tamarind concentrate for maximum tanginess. Substitute plant-based ingredients for vegan diets.
– Store sauce in an airtight container or jar in the fridge for up to 1 month. Worcestershire sauce does not freeze well due to its vinegar content. Avoid microwaving if possible to preserve texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Condiment / Sauce
- Method: Simmering and Blending
- Cuisine: English / Savory Condiments
Nutrition
- Serving Size: 2 tbsp
- Calories: ~30
- Sugar: 4g
- Sodium: 200mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0.5g
- Cholesterol: 0mg